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Apr 17, 2018

Rye Chocolate Chip Cookies

These Rye Chocolate Chip Cookies are surprisingly complex and flavorful. I may never go back to just wheat flour for chocolate chip cookies.

One of the keys to making these rye chocolate chip cookies is toasting the rye flour in a skillet until it gets all fragrant and browned. It adds an amazing nutty flavor to these chocolate chip cookies.
If you are skeptical about rye, rest assured that there is no deli rye flavor. That flavor is typically from the caraway seeds that are added to rye bread. The taste of rye flour alone is complex and sort of earthy, but not overly assertive.

I did not tell any of my taste testers that there was rye in these cookies, and just waited to see what they had to say. Both adults and kids loved them and never suspected a thing.

As a bread baker, I always have a variety of rye flours on hand in my freezer. I loved that I could use the flour in cookies!

These Rye Chocolate Chip Cookies were chewy, chocolaty, and a big hit with everyone who tried them.

You can use either medium or dark rye in these chocolate chip cookies. Dark rye is more readily available in grocery stores, typically in the Bob's Red Mill section. You can find medium rye online at King Arthur Flour.

To quote my oldest grandson, these cookies were "duh-lish-ous." Emphasis on each syllable. To quote my youngest grandson, "I don't usually like chocolate chip cookies, but these are really good. And I love anything made by grandma." Love these boys.

For the chips, I used a mixture of bittersweet and semisweet chocolate chips. These things were "duh-lish-ous!"

P.S. Even if these cookies seem a bit underdone, they firm up after coming out of the oven, so try to take them out of the oven on the early side.

instructions:

How to cook Rye Chocolate Chip Cookies

Preheat the oven to 350 degrees F with a rack in the middle of the oven. Line 2 half sheet pans with parchment paper.

In a medium bowl, whisk together the AP flour, salt, and the baking soda. Set aside.

In a large skillet, toast the rye flour for about 5 minutes over medium heat, stirring it regularly. The flour should turn to the shade of peanut butter. Remove the pan from the heat and add the butter. Stir until the butter has melted. Let cool to room temperature.

In a large bowl, mix the sugar, eggs, molasses, and vanilla. Stir in the cooled rye and butter mixture. Add the AP flour mixture and stir until just combined. Add the chocolate chips and stir to evenly distribute.

Using a #30 cookie scoop or two tablespoons, portion the dough in mounds on the two baking sheets, two inches apart. Bake the cookies, one sheet at a time, for 8 to 12 minutes. The cookies should be just firm on the edges and soft in the middle.

Cool the cookies on the pan for 5 minutes, and then transfer them to a wire rack to cool completely. Store in an airtight container.